Woo, our newest batch of black tea based kombucha from our Oakland brewery is now finished fermenting! It’s got a lighter body than some other black tea based brews I’ve made but is still strong and has a real nice kick that doesn’t make you feel like you took a shooter of vinegar.

I recently had a conversation with someone who seemed to think that the best kombucha came from cheap black and orange pekoe tea and white death sugar. This is something I’ve heard people say for years now and it is simply just not true. All of our cultures have responded unbelievably well to our new regiment of organic bulk teas and organic fine grain sugar, I’d even say they’re doing better than they were.